Pinterest is a black hole.
It sucks you in, swirling you round in the sea of your ideal life or skills and finally releases you an hour or so later, back to reality, sitting there in those same old comfy pants with those food stains from breakfast. I love it.
While blissfully stuck in the deep crevasse of pinterest one day, I came across a stunning picture which captured my attention and had me staring in wonder for a little while. Clicking on it lead me to some ??French site, which linked to the original Bulgarian site (here)… long story short; I’m lost without my english!
As I sat there staring I began to think of my sister.
Valentines day is my sister’s birthday. I couldn’t think of a more suitable day to celebrate someone so kind, encouraging, creative, generous and loving. The intricate and beautiful nature of this cake seemed just seemed to have her name written all over it. I asked her permission to make the desserts for the birthday celebration then set about trying to recreate what I assumed that recipe would have been saying to those in Bulgaria, putting my wholefood spin on the various elements.
The wonderful aspect about this tart is that both the shell and custard recipes can be used in any other desserts to take whatever direction your inspiration (or pantry contents) heads you in. In our own home, after all the trials and
tribulations creations, I have custard coming out my ears which, for a well seasoned ice cream lover, just means premature ice cream. Add some more flavours, churn it up and I’m in heaven.
The tart in it’s entirety is rather more detailed than my usual recipes (of which there are many lined up to follow), but the effort is well worth it, you’ll be glad you put in the time when you see the look of wonder and delight on everyone’s face and you may understand why I was drawn to assign it my inaugural post. A little tribute to my amazing sister xx
I hope the rest of you enjoy it just as much!
Maya’s Apple Rose Tart
2 tbsp ground almond
½ tsp baking soda
1 tsp cinnamon
1/8 tsp ground ginger
6 tbsp coconut flour, sifted
2 tbsp coconut oil or butter (if you’re ok with dairy), melted
2 tbsp maple syrup or honey
1 tsp vanilla extract
Preheat the oven to 180’c and grease your chosen pie dish or tart tin (for mine I used a 22cm pie dish).
Add all the ingredients into a mixer bowl and either beat or mix by hand until well combined. Let to sit for a couple minutes as the coconut flour soaks up the liquid. Then press into a greased dish, this mixture doesn’t act like pastry so unfortunately can’t be rolled out then placed over but you can easily mould and press it over the bottom and sides.
Cover the shell with a piece of baking paper and fill with pie weights or dry rice.
Bake for 10-15mins until you can see the edges turning slightly golden. Remove from the oven and set aside to cool.
2 cups coconut or (full-fat cows if you’re ok with dairy) milk
4 eggs, lightly beaten
4 tbsp maple syrup or coconut sugar
1 tsp vanilla
2 cups coconut (or full-fat cows) milk
2 eggs, lightly beaten
2 tbsp tapioca (or cornflour)
3 tbsp coconut sugar or maple syrup
1 tsp vanilla
Heat the milk, coconut sugar or maple syrup and (if using second variation) tapioca or cornflour over a medium heat, stirring constantly, until bubbles begin to form at the edge. Remove from heat and slowly pour into the beaten eggs while stirring to combine. Pour the mixture back into the pan and return to a low heat. Stir continuously until the custard thickens. Remove from the heat, stir in the vanilla then set aside to cool.
It’s important the custard is thickened at a low temperature and not boiled or it will scramble. If, however, you do find it begins to scramble then pass it through a fine sieve and continue.
Coconut flour or finely desiccated coconut, to decorate (optional)
Peel around the apples to get medium to long lengths of peelings. Roll these peelings up, wrapping them around each other to form spirals/roses of apple peels (you need to roll quite tightly to begin with to ensure the middle is filled. Don’t worry if the peeling crumbles or breaks, just keep going wrapping more peelings around, they will hold together as the rose gets bigger) Once each ‘rose’ is about the size of an average rose, press it down into the custard and start on your next one. Place them round in a circular direction in the dish starting from the outside then moving to the centre ones. Roll as many as required to fill the dish nice and tightly and fill in any extra gaps with ‘petals’ of small peels.
Cover the edges of the pie with foil to ensure the sides don’t burn and cook the tart at 200’c for 5-10 mins, watching carefully, until you start to see the apples begin to go golden brown and the petals may slightly fold.
Remove from the oven and allow to cool.
Store in the fridge until ready to serve. If desired then sift/sprinkle a small amount of coconut flour or finely desiccated coconut over the tart immediately prior to serving (if you’re looking for a replacement to the usual icing sugar look).
Serve and enjoy! xx